Description
A tender and juicy ribeye steak cooked using the sous vide method for precise temperature control and perfect doneness.
Ingredients
Scale
- 1 ribeye steak (1.5 inches thick)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tablespoon butter
Instructions
- Preheat sous vide water bath to 130°F (54°C) for medium-rare.
- Season steak with salt, pepper, and minced garlic.
- Place steak in a vacuum-sealed bag with thyme.
- Submerge in water bath and cook for 2 hours.
- Remove steak and pat dry.
- Sear in a hot skillet with butter for 1 minute per side.
- Rest for 5 minutes before slicing.
Notes
- Sous vide cooking ensures even doneness.
- Adjust water bath temperature for preferred doneness.
- Use a high-smoke-point oil for searing.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 679
- Sugar: 0g
- Sodium: 1050mg
- Fat: 52g
- Saturated Fat: 22g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 180mg
Keywords: sous vide ribeye, steak, sous vide cooking